Name: Lemon Pistachio Cake
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 12
Cuisine: American
Ingredients: 3 eggs, room temp; 1 1/4 cups white sugar; 3/4 teaspoon salt; 1/2 cup olive oil; 4 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly grated lemon zest; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 cup finely ground unsalted pistachios or pistachio flour; 1 1/2 teaspoons baking powder; 1 cup whole milk, room temp; 1 cup confectioner's sugar; 3 tablespoons heavy cream, or as needed; 2 tablespoons unsweetened pistachio butter; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon tahini; Pinch of salt; 1/4 cup chopped pistachios, for garnish

Lemon Pistachio Cake

This lemon pistachio cake is super moist, and full of lemon and pistachio flavor. A single round layer with a silky, pourable pistachio butter icing, it keeps well for several days too—if it lasts that long!

2 hr 20 min total 20 min prep 1 hr cook 12 400 cal

Instructions

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1 Preheat the oven to 325 degrees F (170 degrees C). Grease a 9-inch round cake pan and line the bottom with parchment; grease the parchment.
2 Beat eggs, sugar, and salt on medium-high speed in a large bowl until mixture is light, fluffy, and tripled in volume, 3 to 4 minutes. With mixer running, gradually drizzle in olive oil until combined. Beat in lemon juice, zest, almond extract, and vanilla. Add flour, ground pistachios, and baking powder and mix until just incorporated. Pour in milk and mix until just combined. Batter will be somewhat thin. Pour batter into the prepared pan.
3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow cake to cool in the pan for 15 minutes. Run a knife gently around the edges of the pan and remove to a wire rack to cool completely.
4 For icing, whisk together confectioner's sugar, heavy cream, pistachio butter, lemon juice, tahini, and pinch of salt until smooth and combined. If icing is too thick, add a little more heavy cream until desired consistency is reached. Pour icing over cake and smooth into an even layer. Sprinkle chopped pistachios over top of the icing. Allow icing to set for about 10-15 minutes before serving.